Low Carb Blueberry Muffins – a delicious recipe with flour, soy flour, soy flour, sugar substitute, baking powder, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375* F and spray a muffin tin with some cooking spray.
2
Sprinkle the wheat bran and soy flour mix to coat the coat the tins.
3
Whisk all of the remaining ingredients together EXCEPT for the blueberries.
4
Make sure that this is well blended.
5
Fold the blueberries into the mixture.
6
Fill the muffin cups evenly with batter and place on the center rack of the oven.
7
They take about 25-30 minutes to bake in our oven.
8
But keep an eye on them.
9
When tops are golden brown stick a toothpick in them to see if they're done.
10
Sidenote: I use this recipe and subsitute different things instead of the blueberries.
11
It all comes out well!
12
I made them with blackberries once and they were really good!
433
kcal
Calories
16
g
Fat
61
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons wheat flour or 2 tablespoons oat bran, 1 tablespoon soy flour, mixed together, 1 cup soy flour, ½ cup sugar substitute (recommended ( Splenda), and more.
Yes, Low Carb Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
